발효 천마의 기능성 물질 함량 변화 및 항산화 활성 = Antioxidant Activity and Changes in Major Functional Components of Fermented Gastrodia elata Blume

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice ($3^{rd}$ FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder ($1^{st}$ FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of $3^{rd}$ FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the $3^{rd}$ FGP increased compared to NFGP and $1^{st}$ FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the $1^{st}$ FGP, 3 times in the $3^{rd}$ FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.

참고문헌 (Reference)

1 이연리, "환삼덩굴 메탄올추출물의 In Vitro 항산화 및 항암 활성" 한국식품영양학회 25 (25): 357-361, 2012

2 김은영, "항산화활성을 나타내는 약용식물 소재 탐색" 한국식품과학회 36 (36): 333-338, 2004

3 전연희, "토사자(Cuscutae Semen) 에탄올 추출물의 항산화 효과 및 항돌연변이 활성" 한국식품조리과학회 24 (24): 46-51, 2008

4 이상한, "천마추출물의 항산화 및 항암 활성" 한국식품저장유통학회 13 (13): 83-87, 2006

5 김대중, "천년초의 열수 및 에탄올 추출물의 항산화 및 항비만 활성" 한국식품저장유통학회 18 (18): 366-373, 2011

6 김혜숙, "참외 비식용부위(꼭지, 줄기․잎, 씨) 에탄올추출물의 항산화 활성" 한국자원식물학회 23 (23): 451-457, 2010

7 김현태, "재배조건과 수확시기에 따른 천마의 기능성 물질함량 변화" 한국약용작물학회 21 (21): 282-288, 2013

8 김단비, "버섯균사체를 달리한 발효가시오가피 추출물의 항산화 활성 및 아질산염 소거능" 한국식품과학회 46 (46): 205-212, 2014

9 안병용, "발효천마의 총 폴리페놀 함량 변화 및 라디칼 소거능" 한국자원식물학회 25 (25): 379-386, 2012

10 김정미, "발효천마분말의 품질특성과 기호도 조사" 한국원예학회 28 (28): 507-514, 2010

11 김라정, "국내산 품종별 쑥의 항산화 및 암세포성장 억제활성" 한국생명과학회 22 (22): 844-851, 2012

12 임태진, "개머루덩굴 추출물의 항산화 효과" 한국자원식물학회 23 (23): 445-450, 2010

13 조주현, "가시오가피 버섯균사체 발효물의 기능성 식품 소재 개발" 한국식품영양과학회 43 (43): 411-418, 2014

14 Weigand-Heller AJ, "Thebioavailability of ergothioneine from mushrooms (Agaricusbisporus) and the acute effects on antioxidant capacity andbiomarkers of inflammation" 54 : S75-S78, 2012

15 Keith R. Martin, "The Bioactive Agent Ergothioneine, a Key Component of Dietary Mushrooms, Inhibits Monocyte Binding to Endothelial Cells Characteristic of Early Cardiovascular Disease" 한국식품영양과학회 13 (13): 1340-1346, 2010

16 Lee WY, "Supplementation of methionineenhanced the ergothioneine accumulation in the Ganodermaneojaponicum mycelia" 158 : 213-221, 2009

17 Taguchi H, "Studies onthe constituents of Gastrodia elata" 42 : 549-551, 1996

18 Pellegrini N, "Screening ofdietary carotenoids and carotenoid-rich fruit extracts for antioxidantactivities applying 2, 2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid)radical cation decolorization assay" 299 : 379-389, 1999

19 Aruoma OI, "Oxygen free radicals and human disease" 111 : 172-177, 1991

20 Kim IS, "Neuroprotective effects ofvanillyl alcohol in Gastrodia elata Blume through suppressionof oxidative stress and anti-apoptotic activity in toxin-induceddopaminergic MN9D cells" 16 : 5349-5361, 2011

21 성수경, "Lactobacillus acidophilus을 이용한 홍경천과 홍삼 혼합 발효물의 이화학적 특성 및 항산화 활성" 한국식품영양학회 26 (26): 358-365, 2013

22 Dubost NJ, "Identificationand quantification of ergothioneine in cultivated mushroomsby liquid chromatography-mass spectroscopy" 8 : 215-222, 2006

23 Jeng JW, "Flavor components of citron juice as affected by the extraction method" 26 : 709-712, 1994

24 Ito T, "Ergothioneine as an anti-oxidative and anti-inflammatorycomponent in several edible mushrooms" 17 : 103-110, 2011

25 Ey J, "Dietary sources and antioxidanteffect of ergothioneine" 55 : 6466-6474, 2007

26 Ames BN, "Dietary carcinogens and anticarcinogens. Oxygen Radicals and degenerative disease" 221 : 1256-1264, 1983

27 Liu CL, "Determination of gastrodin, phydroxybenzylalcohol, vanillyl alcohol, p-hydroxylbenzaldehydeand vanillin in tall Gastrodia tuber by high-performanceliquid chromatography" 55 : 317-320, 2002

28 Ong ES, "Determination of gastrodin and vanillyl alcoholin Gastrodia elata Blume by pressurized liquid extraction atroom temperature" 30 : 2130-2137, 2007

29 Moreno MI, "Comparison Of the free radical-scavenging activity of propolis from several regions of Argentina" 71 : 109-114, 2000

30 Paik US, "Antiplatelet and antithrombotic effects of Gastrodia elata" 26 : 385-389, 1995

31 Iqbal S, "Antioxidant properties andcomponents of some commercially available varieties of ricebran in Pakistan" 93 : 265-272, 2005

32 Blois MS, "Antioxidant determination by use of a stablefree radical" 181 : 1199-1200, 1958

33 Re R, "Antioxidant activity applying an improved ABTSradical cation decolorization assay" 26 : 1231-1237, 1999

34 Ji Yun Lee, "Anti-inflammatory Action of Phenolic Compounds from Gastrodia elata Root" 대한약학회 29 (29): 849-858, 2006

35 Franzoni F, "An in vitro study onfree radical scavenging capacity of ergothioneine, comparisonwith reduced glutathione, ruic acid and trolox" 60 : 453-457, 2006